Easy. Baked. Donuts! Probably my new three favorite words….right after, chocolate chip cookies. These donuts are just so easy to make and honestly, I love these so much more than conventional donuts. They are light and airy, perfectly sweet, and will satisfy your morning or afternoon sweet tooth without having to worry about a sugar crash. The whole batch of donuts is sweetened with just 1/3 cup of coconut sugar. These are made with simple, better-for-you ingredients, and if you’re used to grain-free baking, you probably have all the ingredients in your pantry already. And these are easily made vegan by replacing the egg with a flax egg.
After the donuts are baked and cooled, they are covered in a super simple Coconut Butter Glaze. The glaze will stay a bit gooey which I love, but if you’re looking for a firmer glaze texture, you can pop these in the fridge to allow the glaze to harden. And then, of course, topped with sprinkles! Because everything is just a bit more fun with sprinkles. The sprinkles I’ve used here are not paleo-friendly, but are naturally dyed, vegan, and gluten-free. If you’re strict paleo, just leave these out! The donuts can be frozen, but I don’t recommend freezing these pre-glazed.
As these donuts are baked, you will need a donut mold to make these. I recently upgraded my pan to this one, which I love. But a silicon mold will work as well. Ideally this recipe makes 8 good-sized donuts, which means I baked my donuts in 2 rounds. If you, like me, have a single donut pan (with only 6 wells) and don’t want to bake in batches, you can absolutely bake these as 6 donuts. The only downfall to this is that the bottoms will be a little more dense and flat as the batter will not have anywhere to rise. Either way, they will taste amazing!
paleo friendly (gluten/grain/dairy free), no refined sugar, low sugar, vegan-option
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Easy Baked Donuts
These donuts are easy as can be and so delicious! They are made with only good-for-you ingredients, and have less sugar than your conventional donuts! Topped with an easy Coconut Butter Glaze and some sprinkles!
paleo friendly (gluten/grain/dairy free), no refined sugar, low sugar, vegan-option
Ingredients
Dry Ingredients
- 1 1/4 cup almond flour
- 1/2 cup tapioca flour
- 1/3 cup coconut sugar or other granular sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/3 cup almond milk or nut/seed milk of your choice
- 1 egg or flax egg
- 2 tbsp coconut oil melted and cooled
- 1 tsp vanilla
Coconut Butter Glaze
- 1/2 cup coconut butter
- 5-6 tbsp milk of choice
- 1-2 tbsp maple syrup or other liquid sweetener
- sprinkles optional
Instructions
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Heat oven to 350 degrees and prepare donut mold by spraying or greasing wells with additional oil.
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In a medium bowl mix the dry ingredients together until everything is well incorporated.
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In a smaller bowl whisk together the wet ingredients until light and frothy.
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Stir the wet ingredients into the dry and stir gently until just combined.
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Fill the donut molds about 1/2 way full (for 8 donuts) or divide the batter evenly into the 6 wells (for 6 donuts). See notes below about quantities.
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Bake for 15-16 minutes (for 8 donuts) or 17-19 minutes (for 6 donuts). Donuts should be golden brown.
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Let the donuts cool in the pan for a few minutes, then transfer to a wire rack.
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While the donuts are cooling, make the glaze but melting the coconut butter in short 5-second bursts in the microwave. Place in a wide bowl and add 5 tbsp of milk and 1 tbsp of liquid sweetener of your choice. Stir well. Add additional milk and sweetener until the texture is thin but not too runny and your preferred sweetness. Dunk the puffed side of the donuts into the glaze and move gently from side to side to ensure good coverage. Lift donut out of the glaze and return to wire rack. Top with sprinkles!
Recipe Notes
Ideally this recipe makes 8 good-sized donuts, which means I baked my donuts in 2 rounds. If you, like me, have a single donut pan (with only 6 wells) and don't want to bake in batches, you can absolutely bake these as 6 donuts. The only downfall to this is that the bottoms will be a little more dense and flat as the batter will not have anywhere to rise.
The donuts can be frozen, but I don’t recommend freezing these pre-glazed.
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